Introduction
Fluffy milk bread , also known as Hokkaido milk bread, is a soft, tender loaf beloved for its pillowy texture and slightly sweet flavor.
This bread is made using the tangzhong method, a simple technique that involves cooking a portion of the flour and liquid into a paste before incorporating it into the dough.
This method locks in moisture, resulting in an incredibly soft bread that stays fresh longer.
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Perfect for sandwiches, toast, or simply enjoying on its own, milk bread is a versatile addition to any meal.
With its rich flavor and beautiful golden crust, it’s a crowd-pleaser that’s worth the time and effort to make at home.
Once you try it, you’ll understand why it’s so cherished in many kitchens worldwide.
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Ingredients
- For the Tangzhong (Water Roux):
- 3 tablespoons (25 g) bread flour
- 1/2 cup (120 ml) milk
- 1/2 cup (120 ml) water
- For the Dough:
- 2 3/4 cups (350 g) bread flour
- 1/4 cup (50 g) sugar
- 1 teaspoon salt
- 2 teaspoons (6 g) instant yeast
- 1/2 cup (120 ml) warm milk
- 1 large egg
- 4 tablespoons (60 g) unsalted butter, softened
- For the Egg Wash:
- 1 egg, beaten
- 1 tablespoon milk
Instructions
- Prepare the Tangzhong
In a small saucepan, whisk together the flour, milk, and water. Cook over medium heat, stirring constantly, until the mixture thickens into a paste. Remove from heat and let it cool to room temperature.
- Make the Dough
In a large mixing bowl, combine the bread flour, sugar, salt, and yeast. Add the tangzhong, warm milk, and egg. Mix until the dough begins to come together.
- Gradually add the softened butter, kneading until fully incorporated.
- Continue kneading for 8–10 minutes, either by hand or with a stand mixer, until the dough is smooth and elastic.
- First Rise
Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap or a damp towel and let it rise in a warm place for 1–2 hours, or until it doubles in size.
- Shape the Loaf
Punch down the dough and divide it into three equal portions. Roll each portion into a rectangle, then fold and roll tightly into a log
- . Arrange the logs in a greased 9×5-inch loaf pan, seam side down.
- Second Rise
Cover the pan with plastic wrap or a damp towel and let the dough rise again for 45–60 minutes, or until it puffs up and fills the pan.
- Bake the Bread
Preheat your oven to 350°F (175°C). Brush the loaf with the egg wash for a glossy finish.
- Bake for 25–30 minutes, or until the top is golden brown and the bread sounds hollow when tapped. Remove from the pan and let it cool on a wire rack before slicing.
- Don’t Skip the Tangzhong
The tangzhong is key to achieving the fluffy, moist texture of milk bread.
- Make sure to cook it until thickened and allow it to cool completely before mixing it into the dough.
- This step ensures the tangzhong integrates smoothly and locks in moisture.